Portobello Mushrooms Schnitzel made with breaded and air-fried portobello mushroom “steaks” served with a side of sauerkraut.

The first time that I visited Germany with M, we sat around the kitchen table as I met his family after a long flight.

Practically swaying from exhaustion, jet lag, and nerves, I took in the house and surroundings with dazed wonder.

M’s mom asked something to him in German, gesturing towards me.

He then turned to me and asked if there were any German dishes I was curious in seeing recreated during my stay.

“Hmm, maybe Schnitzel,” I said, knowing it was standard German cuisine and also knowing that *nothing* about it was vegan.

M’s mom laughed with a knowing smile, saying in German that we could definitely make that happen.

I did see plenty of Schnitzel during our trip, along with a lot of other standard German fare, either made by M’s mom or dining with friends.

Alas, the main meal in Germany consistently thumbed its nose at me.

While many of the sides are cabbage and potato based, lending themselves to vegan options, the main dishes are very decidedly meaty.

Typically I make my own protein and enjoy sides with the family, so I get to enjoy part of the meal M’s mom worked so hard to create.

This is the time of year that reminds me of my first trip to Germany, Oktoberfest, and hearty meals at home.

So I decided to make a version of Schnitzel that I would love on my plate as the star of the show.

This Portobello Mushroom Schnitzel is battered and breaded in breadcrumbs and air-fried to crispy perfection.

I love it served with a side of french fries and sauerkraut for a hearty plant-based meal in!

What You Need to Make Portobello Mushroom Schnitzel

Here’s what you need to make Portobello Mushroom Schnitzel:

almond flour
cornstarch
garlic powder
paprika
Himalayan sea salt
unsweetened almond milk
portobello mushrooms caps
gluten-free breadcrumbs

That’s it!

How to Make Portobello Mushroom Schnitzel

The first part of this recipe is to create the batter for your Portobello Mushroom Schnitzel.

In a large bowl, whisk together the almond flour, cornstarch, garlic powder, and sea salt.

Add the unsweetened almond milk and whisk everything until it’s smooth.

Add the portobello mushroom caps one at a time and stir to completely coat them in the batter.

Lift the mushroom caps out of the batter with tongs or two forks, pausing to allow any excess batter to drip back into the bowl.

Batter and Bread Them

Add the breadcrumbs to another small bowl and dip the mushrooms into the breadcrumbs, one at a time, until they are coated on all sides.

I used gluten-free breadcrumbs for this recipe, but any breadcrumbs will work depending on your dietary restrictions.

Careful not to overcoat here; you want the mushrooms to be well coated in breadcrumbs but not drowning in them!

Shake them several times to remove any excess breadcrumbs before transferring the mushroom caps to the air fryer.

How to Air-Fry Portobello Mushrooms

Arrange the mushrooms in a single layer in the air fryer basket, leaving a little space around each cap.

Don’t stack them!

Depending on the size of your air fryer, you will probably need to make 2-4 smaller batches.

Close the air fryer drawer and start the timer for 5 minutes.

After 10 minutes, flip the mushroom cap and put them back in for another 5 minutes.

Check if the mushroom is tender after 5 minutes; if it’s not, put the cauliflower back in for another 5 minutes.

The mushrooms will be done anywhere from 10-15 minutes, depending on the size of your mushroom caps.

You want the portobello mushroom schnitzel to be nicely browned and crunchy on the outside and tender on the inside.

Brand Notes

No German-inspired recipe is complete without my favorite Eden Foods Organic Sauerkraut.

While I didn’t have any homemade sauerkraut in Germany, I have to believe M’s family would love this one.

This is my all-time favorite kraut for sandwiches, salads, and sides.

This sweet cabbage is harvested, finely shredded, and fermented with sea salt for at least 6 weeks.

I love that this kraut comes in a glass jar without any funky ingredients.

It adds the perfect acidity and saltiness to any bland recipe.

Many times I’ll throw it on my bowls and plates when they’re lacking flavor.

Serving it alongside this Portobello Mushroom Schnitzel adds flavor as well as gut-healthy probiotics.

Sides for Portobello Mushroom Schnitzel

Once the mushrooms are done, plate them with sauerkraut and serve with fries, lemon, ketchup, and fresh herbs.

When I asked M what sides I should pair with this vegan schnitzel, he was emphatic in his response: fries.

“Are you sure?!” I wrinkled my nose, “What about something green or something more colorful?” I fished.

Nope, he said, the beige plate was a sure-tell sign you’re doing the German diet correctly.

I mean, I guess fries are technically potatoes, right?

With that in mind, here’s how I serve my Portobello Mushroom Schnitzel:

Eden Foods Organic Sauerkraut
Fries
Lemon
Ketchup
Fresh herbs

That’s it!

As you can see, I snuck in some lemon and parsley to class things up a bit.

If you choose to serve your portobello mushroom with fries, too, I highly recommend air-frying them, too!

Enjoy!

Notes on Meal Prep

Store leftover mushrooms in an airtight container in the refrigerator and reheat in the microwave before serving.

Plate them and reheat or add any sides that you’d like, too.

However, portobello mushroom schnitzel is best served fresh!

How to Serve Portobello Mushroom Schnitzel

This Portobello Mushroom Schnitzel is the perfect fun plant-based dinner this fall.

Enjoy it with a tall mug of beer or a glass of kombucha!

I love serving it with french fries and sauerkraut for a delicious veganized German dish.

While I can’t speak to how “authentic” this recipe is, I can vouch for its deliciousness.

Add protein like tofu or quinoa to make this dish even more filling.

You can also slice and serve it as an appetizer to share.

Enjoy!

More Portobello Mushroom Recipes

I Want to Hear From You

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XO Lauren